PREPARATION

1. Heat 2 tablespoons oil in a skillet, add 50 grams onions, 60 grams bell pepper and mix it well.

2. Then, add 270 grams mushrooms and mix it well.

3. Cook for 7 - 10 minutes on medium heat or until it turns golden brown in color.

4. Remove it from heat and keep aside.

5. Take a pan, add 1 tablespoon coriander seeds, 1 teaspoon cumin, 3 pods cloves, 2 pods cardamom, 1/4 teaspoon black peppercorns, 1 cinnamon stick, 3 dry red chili, 1 bay leaf and dry roast until it turns golden brown in color.

6. Remove it from heat and transfer this into a blender and blend it into a fine powder.

7. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1 tablespoon ginger garlic paste and stir well.

8. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.

9. Now, add 270 grams tomato puree and mix it well.

10. Cook for 5 - 7 minutes on medium heat.

11. Add 1/2 teaspoon turmeric and stir well.

12. Then, add the blended masala, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.

13. Cook for 3 - 5 minutes on medium heat.

14. Add 2 tablespoons fresh cream and mix it well.

15. Now, add the cooked veggies in it and mix it well.

16. Cook for 5 - 7 min Utes on medium heat.

17. Add 250 milliliters water and mix it well.

18. Bring it to a boil.

19. Add 1 teaspoon dry fenugreek and mix it well.

20. Cook for another 3 - 5 minutes on medium heat.

21. Remove it from heat.

22. Garnish with coriander.

23. Serve hot.